Vegan Vegetable Dashi stock with shiitake mushrooms

If you’re a vegetarian or you plan to cook for people who are on a vegan diet, then the vegetable seaweed and mushrooms (kombu and shiitake) dashi alternative would be a great option to try. Check out these 5 dashi substitutes on my blog: https://www.bitemybun.com/substitute-dashi-in-your-stock-with-these-ingredients/ If you like Japanese food, you should get our free recipe quick guide, it's the ultimate EASY quick guide with our favorite recipes: https://www.bitemybun.com/free-japanese-cookbook/ How to make a vegan dashi stock: Use dried mushrooms and seaweed for this recipe and follow the instructions on the kombu pack. Get a clean empty pot, pour 4 cups of water into it and then let the seaweed sit in it for about 30 minutes (do not turn on the stove yet). Check the taste of the water by using a spoon (the seaweed should turn the water into some kind of tea) and check the seaweed too if they feel somewhat slippery. Once you’ve soaked the kombu for 30 minutes, then it’s time to turn on the stove and boil it in high heat. Boil for 25 minutes. Since you’ve only put 4 cups of water into the mix, you may want to also check if the water evaporates too quickly and replenish it to get the desired amount of broth. As for the mushroom stock, you just do what was done with the seaweed and soak it in 4 cups of water also for about 30 minutes. Only this time though you don’t need to boil the mushrooms and you simply need to pinch the mushrooms to get that strong umami flavor (if you feel the mushrooms are soft enough, then that’s the time they’ll be ready). Remove the mushrooms and finally, you can add the two liquids together for a strong vegan dashi – umami taste. Unlike the kombu, however, you can reuse the mushroom for up to 10 times before throwing them away, so that means you can make a lot of mushroom dashi substitute also. Place the mushrooms in a plastic bag and put them in the freezer for future use.